- 6
- 10 mins
- 30 mins
Ingredients
- Kosher salt
- 1 cup whole milk
- 4 ounces gorgonzola, cut into small cubes
- 4 ounces taleggio, cut into small cubes
- 2 ounces gruyere, grated
- 2 ounces Parmesan, grated, plus more for topping
- 1 pound mezze pasta (short penne)
- Freshly ground black pepper
- 1/3 cup plain dried breadcrumbs
Preparation
Step 1
Adjust the oven rack to the top shelf. Bring a pot of salted water to a boil.
Heat the milk in a large skillet over medium heat. Add the cheeses to the hot milk and start melting. With a wooden spoon, stir gently but continuously, until all the cheeses are melted together.
Bring a pot of salted water to a boil and cook your pasta according to the directions on the box, and, as always, to make sure you achieve a proper "al dente" texture, drain it about 2 minutes before what is indicated.
Toss the penne and the cheese sauce together, season with salt and a generous amount of ground black pepper. Divide the penne between ten 6-ounce ramekins. Top with a light sprinkling of breadcrumbs and a grating of Parmesan.
Turn the broiler on high and broil until golden and crisp on top, 3 to 5 minutes.